Easiest Chicken Pot Pie Ever

My husband really like chicken pot pie and always asks me to make it. Every time I try I ended up with something more like chicken soup with a half cooked crust on top.  I try to be healthy so look for recipes that are low in fat, skipping a lot of the key ingredients to make it think and creamy. Finally I came up with my Holy Grail on my own and was extremely delighted at how easy and delicious this was.

1 grocery store rotisserie chicken, shredded
2 cans low-fat cream of chicken soup
1/2-3/4 Cup frozen mixed vegetables, like carrot, peas and green beans, or you can get sassy and try a summer blend with zucchini and squash
1/4 Cup Chicken stock
1 package of refrigerator crescent roll dough, unrolled
Salt & pepper to taste

1. Pre-heat oven to 350 degrees
2. Spray a casserole dish with cooking spray or wipe with oil, we used a glass bread pan
3.  In a large bowl, combine cream of chicken soup, your desired amount of frozen vegetables, chicken stock to thin the mixture slightly and salt and pepper.
4.  Add shredded chicken and stir to combine.  Pour mixture into casserole dish.
5. Lay unrolled dough across the top, slightly tucking it in on the sides or patching any holes.
6. Bake at 350 degrees for 25-30 minutes until the dough is golden brown and the soup mixture bubbles.